Newton Johnson Family Vineyards Chardonnay 2011

From the finely structured decomposed granite and clay soils of the Domaine, this is the fourth vintage of Chardonnay from the Newton Johnson property in the Upper Hemel-en-Aarde Valley. Deceptively elegant as this wine opens up to produce complex characters with depth, and long flavours in the finish. The steely acidity matches the lime fruit with nutty rich flavours in the background.

Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business
根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類

All the fruit is harvested by hand and picked in to large surface area, low volume (13kg) crates. The day’s harvest is cooled overnight in these crates to 8ºC in the winery’s grape refrigeration room. The grape bunches are sorted on a conveyor, destemmed, berry-sorted by hand and crushed directly in to a tank. All transfers of grape must and juice are completed through the use of gravity and pumps are totally avoided. After settling the juice is transferred to Burgundy oak barriques (225L barrels) and left to complete fermentation. The primary and malolactic fermentation is 100% natural, i.e. no cultured yeast or inoculant is added. The wine has a tight, mineral palate showing only natural acids (absolutely no acid is added). Bâtonnage (lees stirring) is applied for texture and tertiary flavours.

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White Wine

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Hong Kong

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WINE MAKING INFORMATION

All the fruit is harvested by hand and picked in to large surface area, low volume (13kg) crates. The day’s harvest is cooled overnight in these crates to 8ºC in the winery’s grape refrigeration room. The grape bunches are sorted on a conveyor, destemmed, berry-sorted by hand and crushed directly in to a tank. All transfers of grape must and juice are completed through the use of gravity and pumps are totally avoided. After settling the juice is transferred to Burgundy oak barriques (225L barrels) and left to complete fermentation. The primary and malolactic fermentation is 100% natural, i.e. no cultured yeast or inoculant is added. The wine has a tight, mineral palate showing only natural acids (absolutely no acid is added). Bâtonnage (lees stirring) is applied for texture and tertiary flavours.